We provide all types of chemical, microbiological, and physical testing of foods and supplements.

For foods, we provide nutrition label analysis, including total fat, saturated fat, mono-unsaturated fat, polyunsaturated fat, trans fat, cholesterol, carbohydrates, dietary fiber, sugars, protein, calories, calcium, sodium, iron, vitamin A and vitamin C are determined. Additional nutrients can also be determined. We will suggest any FDA permitted label claims. On January 1, 2006, the FDA requires that the trans fat level be listed on the nutrition label. We can create new and improved foods and food supplements. In some cases, we can submit a patent application to the USPTO. Organoleptic, shelf-life, accelerated aging tests, and many other tests can be provided. Formulation, reformulation and preservation research can be provided.

For food supplements we can assay the active ingredients, check heavy metals, determine stability, disintegration time, preservative effectiveness, weight variation, and other tests. Also we analyze herbs, vitamins, and minerals. We can make small trial samples for evaluation.

If official USP, AOAC, or other methods are not available, we will develop a suitable method or protocol for testing.

Applied Consumer Services, Inc. was founded in Miami by Dr. Burch Stewart in 1986 to provide technical consulting and testing services for almost all consumer products. We analyze foods, cosmetics, pharmaceutical, herbs, air, metals, and offer patent development/searches/applications, product formulation and deformulation, and product failure analysis.

Our laboratory provides the FDA required trans fatty acid analyses for the 2006 nutrition labels. We use the standard AOAC analysis method based on extraction and gas chromatography with flame ionization detection. Low levels of trans fatty acids occur naturally in animal products. However, a more dangerous synthetic type is formed at high levels when vegetable oils are hydrogenated using metal catalysts.

The FDA requires that all food products list the grams of trans fat per serving on the nutrition label starting January 1, 2006. Also trans fat levels less than 0.5 grams per serving may be listed as 0 g trans fat but the complete list of ingtedients must be given on the label. Existing labels may be used up but then new labels giving the trans fat levels must be provided on the label.

Plant-based products have a zero trans fat level, unless hydrogenated. All animal-based foods (butter, meats, eggs, milk, and cheese) have low levels of trans fats (which are not the same structure as hydrogenated oils and are not as harmful). All hydrogenated and partially hydrogenated vegetable oils have high levels of trans fats. For example, margarine (partially hydrogenated vegetable oil) has 35% trans fat whereas butter has only 6% natural trans fat (which actually is a safer type of trans fat). Most food distributors and stores do not accept computer estimated levels based on the percentage of all ingredients. Foods with hydrogenated vegetable oil as a major ingredient always contain a high level of trans fatty acids. Cookies, cakes, baked goods, bread, fried foods, coffee creamers, and dozens of other common foods have significant levels of trans fatty acids.

How bad are the synthetic trans fats? They significantly raise the risk of heart disease by increasing “bad” low-density lipoprotein cholesterol levels.. Some studies indicate that trans fats also lower the levels of “good” high-density lipoprotein cholesterol. Even saturated fats do not cause the lowering of “good” cholesterol. Therefore trans fats are probably worse than saturated fats. Studies show that trans fats contribute to many diseases including heart disease, Altzheimers, macular degeneration, and inflammation..

Our laboratory fee to analyze the levels of trans fatty acids is $190.00 which also includes saturated fat. The fee for cholesterol in animal-based products is $120.00. All other required nutrition label items are $460.00 and the turnaround time is approximately 6-10 workdays. Sample size is generally 4-6 ounces.

Sugar Analysis and Testing

We chemically analyze the common sugars (saccharides, mono- and di-). We can identify and quantify most monoshaccarides and dishaccarides using a variety of methods. Also some polyshaccaides and essential sugars can be identified. Using Ion Chromatography (IC), Gas Chromatography/Flame Ionization Detection (GC/FID) and wet chemistry, we can quantify the levels of monoshaccarides and dishaccarides. Using Gas Chromatography (GC) and Mass Spectroscopy (MS), we can identify most trace sugar components. Using high performance liquid chromatography (HPLC), Gas Chromatography/Mass Spectroscopy (GC/MS), and Nuclean Magnetic Resonance (NMR Proton and C-13) most sugars can be identified.

Physical properties such as specific gravity, Brix values, and optical rotation values can be determined. Quality control analyses can be provided. For food nutrition labels, we analyze for total sugars and carbohydrates.

We can deformulate (reverse engineer), reformulate, and formulate food products containing sugars. Small trial batches can be provided.

The known essential sugars (Glycose, Galactose, Mannose, Fucose, Xylose, N-acetyl Glycosamine, N-acetylgalactosamine, and N-Acetyl Uramic Acid) can also be analyzed by HPLC and NMR in most products.

FOOD AND PRODUCT ANALYSIS, TESTING, FORMULATION, DEFORMULATION AND QUALITY CONTROLApplied Consumer Services, Inc. was founded by Dr. Burch Stewart in 1986 in Miami to provide technical consulting and testing of almost all consumer products, especially foods, beverages, herbs, vitamins, supplements, and also drugs, cosmetics, household products, and pharmaceuticals. We are listed by the FDA, ASTM, ACIL, AOAC, and are a licensed DEA laboratory. We can certify analyses using FDA/BAM, AOAC, APHA, and USP methods. We provide our clients with a variety of excellent technical services (biological, chemical, physical, and engineering) for a wide variety of consumer products:

Accelerated Aging/Shelf-Life Tests of Foods

Beverage Analysis/Testing/Development

Cosmetic Analysis/Formulation/Testing

Field Inspection Services//Sampling/HACCP

Food/Herb/Vitamin/Supplement Analysis

Food/Beverage Shelf-Life Testing

Food Formulation/Deformulation

Food Quality Control/Quality Assurance

Food Stability/Preservatives/Colorants

Food Toxicity/Contamination Testing

Forensic Investigation & Testing

Herb & Botanicals Analysis/Testing

Microbiological Analysis of Foods/Cosmetics

Nutrition Facts Analysis/Nutrition Claims

Patent Development/Search/Applications

Pharmaceutical QA/QC

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